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The impact of Quercus pubescens wood chips on chemical and sensory characteristics of a Serbian ‘Kadarka’ red wine during aging: A comparison with other oak species (Q. petraea, Q. alba, and Q. pyrenaica)

dc.contributor.authorMILIJIC, Uros
dc.contributor.authorPuskas, Vladimir
dc.contributor.authorCorreia, Ana Cristina
dc.contributor.authorJordão, António
dc.date.accessioned2024-01-22T11:08:35Z
dc.date.available2024-01-22T11:08:35Z
dc.date.issued2023
dc.description.abstract‘Kadarka’ (Vitis vinifera L.) is a red grape variety considered native for the countries on the lower reaches of the Danube River (east of Europe). However, there is very limited knowledge about the evolution of the wines produced from this variety during aging in contact with oak wood. Thus, the aim of this work was to investigate under laboratory conditions the changes in phenolic, volatile, and sensory profile of a ‘Kadarka’ wine during 180 days in contact with 4 different oak chip species: Q. petraea (French and Hungarian origin), Q. alba, Q. pyrenaica and Q. pubescens. In addition, there is scarce knowledge about the use of Q. pubescens species in enology. So, another objective was to assess its impact on wine composition and sensory properties. Independently of the oak chip species used, the results obtained demonstrated a decrease of anthocyanin content and an increase of gallic, caffeic and p-coumaric acids during 180 aging days for all wines with oak chips contact. Significantly higher amounts of vanillin in wines aged in contact with Q. petraea from France and Q. alba chips was detected, while wine aged in contact with Q. pubescens chips showed significantly higher amounts of furan derivatives, trans-β-methyl-γ-octalactone and eugenol. From a sensorial point of view, a tendency for higher scores for overall appreciation was obtained for wines aged in contact with Q. petraea chips. The outcomes of this work improved the knowledge of the Kardaka wine characteristics and their evolution in contact with different oak chips and also expanded the knowledge about the use of Q. pubescens in enology.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMiljić, U., Puškaš, V., Correia, A. C. & Jordão, A.M. (2023). The impact of Quercus pubescens wood chips on chemical and sensory characteristics of a Serbian ‘Kadarka’ red wine during aging: A comparison with other oak species (Q. petraea, Q. alba, and Q. pyrenaica). Vitis, 62, 41-58. Doi: 10.5073/vitis.2023.62.41-58.pt_PT
dc.identifier.doi10.5073/vitis.2023.62.41-58pt_PT
dc.identifier.issn2367-4156
dc.identifier.urihttp://hdl.handle.net/10400.19/8201
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherJulius Kühn-Institut (JKI)pt_PT
dc.relation.publisherversionhttps://ojs.openagrar.de/index.php/VITIS/article/view/16606pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectKadarka winept_PT
dc.subjectOak chipspt_PT
dc.subjectPhenolic compositionpt_PT
dc.subjectQuercus pubescenspt_PT
dc.titleThe impact of Quercus pubescens wood chips on chemical and sensory characteristics of a Serbian ‘Kadarka’ red wine during aging: A comparison with other oak species (Q. petraea, Q. alba, and Q. pyrenaica)pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage58pt_PT
oaire.citation.startPage41pt_PT
oaire.citation.titleVitispt_PT
oaire.citation.volume62pt_PT
person.familyNameCorreia
person.familyNameJordão
person.givenNameAna Cristina
person.givenNameAntónio
person.identifier.ciencia-id5214-400C-AC20
person.identifier.ciencia-id1212-F02A-B14D
person.identifier.orcid0000-0002-6283-1964
person.identifier.orcid0000-0003-1129-4633
person.identifier.scopus-author-id34770030700
rcaap.rightsclosedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication6083bdfd-0c17-40aa-af2c-cefb2ebf7ac3
relation.isAuthorOfPublication32c0ef5c-f36b-4810-b994-e14eea9fa04f
relation.isAuthorOfPublication.latestForDiscovery6083bdfd-0c17-40aa-af2c-cefb2ebf7ac3

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